Directions

1. In a large nonstick skilled heat 2 tsp oil add turkey. Cook and stir until no longer pink. Remove from pan to a plate.2. Add remaining oil, mushrooms, and carrots. Cook until carrots soften. Add garlic and salt. Remove from heat.3. In a small bowl, mix chicken broth, tomato paste, worcestershire sauce, and cornstarch until well blended. Pour into skillet with vegetables and cook until sauce thickens. Stir in turkey and cook for one minute. remove from heat and stir in sour cream.